Benefits of cooking with plants involve a variety of benefits. These include but are not limited to: getting natural fiber, vitamins, minerals, and other nutrients. Studies show that getting these from plants are more efficient for the body than taking any multivitamin.
Cooking
Substituting ghee for butter in cooking and baking can offer benefits such as a richer flavor, higher smoke point for cooking, and potentially easier digestion for some individuals.
Some benefits of insects are: pollination of plants by some insects, some beneficial insects eat other, harmful insects.
plants and flowers will grow!
Using an electric roasting pan for cooking offers benefits such as even cooking, precise temperature control, and convenience.
Bias cut vegetables have benefits in cooking because they provide a larger surface area for even cooking, quicker cooking times, and an attractive presentation in dishes.
Cooking grase kills plants by frying there stems and ruining the soil making it hard for plants to grow and eventually the plants will die.
Plants are made into food either by simple or complex processing. Some plants are eaten raw and others are processed by cooking or other processes.
Using a sous vide stick for cooking offers benefits such as precise temperature control, even cooking, enhanced flavors, and convenience.
Using a propane wok burner for cooking offers benefits such as high heat output for quick cooking, even heat distribution for better results, and portability for outdoor cooking.
Using a glass pot for cooking has benefits such as being non-reactive with food, allowing for easy monitoring of the cooking process, and being easy to clean.
Using an electric boiling pot for cooking offers benefits such as faster cooking times, energy efficiency, precise temperature control, and convenience.